01/08/2013 – Started Cure

1 – Pork belly
1 cup – Maple sugar
0.5 cup – Kosher salt
1 Tbsp – Coarse ground black peppercorns
2 tsp – Fresh Thyme
0.75 tsp – Pink salt
1 – Crumbled bay leaf

Rubbed the pork belly with the blended cure, placed in a plastic bag, put on a half sheet pan and placed in the fridge.

Flipped every other day

01/18/2013 – Smoked the bacon

Rinse the cure off the bacon

Smoked with Apple wood at 200 – 225 degrees F to an internal temp of 150 degrees F (1.5 – 2 hrs)

Cooled for an hour and then sliced and vacuum packed.